This has to be one of the ultimate comfort puddings on a cold winters day, served with lashings of hot custard…and so simple to be made gluten free too! For those unfamiliar with self saucing puddings, have faith with the method, it seems completely daft to make a sponge batter and then drown it in a runny chocolate liquid but believe me, this works. The chemistry of baking means the sauce sinks and thickens at the bottom and a super soft moist sponge appears on top by magic. The best bit of all…that first dip into the pudding to see the hidden treasure beneath, it never fails to make me smile.


60g butter
135g caster sugar
1 large egg
150g self raising flour (I used Doves Farm GF)
1 tsp baking powder
2 tbsp cocoa powder
200ml milk

For the liquid

250ml water
200g soft light brown sugar
1 tbsp cocoa powder


  1. In a large bowl cream the butter and caster sugar until light.
  2. Add beaten egg and milk combine
  3. Sift in flour, baking powder and cocoa

    Top Tip: I always sift from a greater height, this allows air particles to attach to the flour grains, thus encouraging a more impressive rise in the bake.

  4. Fold in dry sifted ingredients quickly
  5. Pour into an oven proof dish (big enough to hold a litre of water) and put to one side.
  6. to make the sauce mix a little of the water with the cocoa to make a paste to reduce chance of lumps
  7. Add the rest of the water and sugar and pour over the cake mixture.
  8. Bake in a preheated oven at 180C/350F/Gas 4 for 30-35mins
  9. Serve with custard and revel in your genuis!

Self Saucing Pudding The finished pudding